This (rather young) Islay distillery's second release. Like the first, it's aged for about three years and then finished in sherry casks?this time for a shorter two and a half months. Its flavor is similar to the first release. Once again, I am quite impressed. It's very mature for its age, with good viscosity, showing smoldering peat, coal tar, black licorice stick, burnt dark berried fruit, thick-cut marmalade, shoo-fly pie (think molasses), toffee apple, cocoa powder, cinnamon, and a suggestion of wet sheep. Long, peat smoke finish Score - 90. (John Hansell, Malt Advocate, Summer 2010)

The only distillery on the Hebridean island that serves as a stepping-stone between Islay and mainland Scotland. Jura always stands out from other single malts. But this year stands out more than others, as the distillery celebrates its 200th anniversary.

To commemorate the bicentennial, Jura has released a special-edition 21-year old bottling, which joins its core range of 10, 16, Superstition and Prophecy single malts. It will be offered only in strictly limited quantities, direct from the distillery and from select retailers worldwide.

Sweetening the deal even further, buyers lucky enough to get their hands on the 200th anniversary bottling are also invited to visit the distillery and taste some of their even rarer malts on site.

Last Friday, Oct. 22nd ScotchBlog was fortunate to attend Whisky Live at the Metro Toronto Convention Centre. The team hit the floor eagerly as soon as press was admitted and began making ourselves familiar with the many brand representatives and ambassadors present. By the close of the show, after hosting many a dram, we came away with full notebooks and a distinct stagger.

This years show had a number of noticeable changes in format from last years. Removal of the divider between the food dining area and the whisky booths gave better flow to the showroom and encouraged easier mingling. They also did away with the pipe band and the Highland Dancers in favour of a live band and a "Best Bartender" competition ; two bartenders squared off in a series of five and ten minute rounds of expert cocktail composition. Salt, bitters, orange zest, and of course good single malt scotch, abounded in the elaborate concoctions they produced.

There were also a few disappointments, for instance the absence of Yamazaki, which was much looked-forward to after our recent foray into Japanese whisky. Luckily, Nikka was in attendance with the Yoichi 10, and a 12yr Pure Malt for tasting. Also, we expected to see more from Whyte & Mackay. Given the exciting news of their recent find in Antarctica one would think there would be some remarkable marketing opportunities to be had here. We are sad to report that there's nothing but the Glasgow Special available at the LCBO for the foreseeable future.

Between samplings from Macallan, Glenmorangie, Highland Park and others, we stopped had a chat with Joseph Cassidy of Via Allegro at his much trafficked lounge area. Still one of the formost authorities in Toronto's whisky scene, Joseph was offering drams of Singleton's Glendullan 12 and Talisker 10 year old paired with slices from a huge wheel of smoked Gouda. In case you haven't tried this Singleton bottling, it is tremendous value and garnered a lot of buzz at the show . Thanks to J.C. for turning us on to this gem!

The next stop was the The Feathers Pub booth which showcased their 3 house malts sourced from Signatory independent Bottlers. The relatively young single malts were expressive of the 3 major areas of Scotch whisky production: a 7yr old Highland, 6 yr old Lowland, and a 5yr old Islay malt. Each variety was true to the traditional styles of the areas they represented, and would serve as a great introduction to the drink. Owner Reid Pickering is determined to carry on the legacy of The Feathers as a destination for Single Malt enthusiasts. His pub regularly offers tastings based on "Whisky Tours" of Scotland, various flights and hosts whisky events. ScotchBlog will soon be making a visit to see the collection of over 400 Single Malts!

Given the sparse attendance, due in equal measure to the high price tag for attendees and the paucity of event advertising, one wonders about the longevity of the Toronto show in comparison to the other locations on the Whisky Live tour. There were no exclusive bottles offered, as at other shows, and sadly few of the booths were staffed with representatives who worked in the actual distilleries. Many of the presenters lacked significant product knowledge, and a few seemed truly disinterested in the proceedings. The limited expertise of the presenters, however, was mitigated by the many enthusiastic and knowledgeable attendees we met. We look forward to seeing many of you at future events!

Other Notent Potables:

Jura Prophecy is described as a rustic, peaty maritime malt with fresh cinnamon notes and it will be in the LCBO within the next month. Head over to Jura's website to enter to win free scotch every week!

Arran, makers of the Robert Burns Single Malt, are releasing a Pomerol Cask Finish in December. Last year the St. Emilion finish was a hit, and we predict this one to be equally enjoyable. Reddish copper with a pleasant aroma of vanilla and jam, the Pomerol expression tasted of raisins, red berries with a rich mouthfeel and a long chewy finish. Also, look for their Amarone finish next summer.

In the long term, Arran looking to establish flagship products in the 10, 14 and 18 (not yet available) and move away from the cask finishes as its focus.

A highlight of the show was Arran Sherry Cask, 14 yr old, matured in a single sherry cask, yielding about 550 bottles and never to be seen again. This was the star of the show in terms of a truly complete Scotch whisky.

Dun Bhaegan's Rosebank 18 was one of the most unique drams of the night, but pales in comparison to the Douglas Laing 19 yo. bottling.

Maker's Mark will be releasing a new line of their bourbon, Makers 46. Distiller Bill Samuels Jr. worked to develop a new aging process which involves introducing 10 new charred French oak staves into the casks. Unfortunately, they didn't bring any to try so we'll have to take their word that it's higher proof and has hints of cinnamon. No confirmed date for release in the LCBO but we were told "soon."

Penderyn Single Malt Whisky is out in the LCBO with a limited release of 250 cases. At 46% alcohol, the nose is strong and gradually opens to reveal vanilla, apple and smoke. The palate was somewhat oily and tasted bready with phenolic notes turning to a fresh grape finish. An interesting whisky geared toward collectors.

One might assume this to be just a smoky version of the standard Famous Grouse (with its honeyed malt, bright fruit, and floral demeanor). But, in addition to the enhanced smoke (which caringly adds a new dimension without smothering the other flavors), there also seems to be more malt body and oak spice in the mix, which I think takes Black Grouse to a higher level than Famous Grouse. The grain whisky contributes a “drinkability” component, making it a great introduction to smoky whiskies. Advanced Malt Advocate magazine rating: 86

The first bottle of whisky in the world to break the six figure price barrier was revealed by The Dalmore distillery which has sold two bottles for £100,000...each.

The 64 year old Trinitas, named because there were three bottles produced, was acquired by a luxury whisky lover in the US and a renowned whisky investor in the UK.

The third bottle of the record breaking spirit will be sold at the Whisky Show in London at the end of October. However organisers are keeping the exact details of the exclusive sale under wraps for the moment.

Industry experts claim that if the bottle was sold by the glass in exclusive restaurants and clubs, it could fetch up to £20,000 for a typical 50ml dram.

What makes it so Special

Trinitas is believed to contain some of the rarest and oldest stocks of whisky in the world, some of which have been maturing in the Dalmore distillery on the shores of the Cromarty Firth for more than 140 years.

The Dalmore’s renowned master distiller Richard Paterson claimed this was not about breaking world records but about making the best whisky money can buy.

"The hand of time has been generous and rewarding with the malts I chose to use. They allowed me to create a taste sensation which will never be repeated again and will only ever be available to those that own these bottles. You cannot put a price on that."

Paterson concluded: "People recognise that you have to pay a premium for true exclusivity, craftsmanship, quality and heritage. Even in this day and age, when times are tough, those that enjoy the finer things in life want to reward themselves with something very special. And you won’t get more special than The Dalmore 64.

Richard Paterson used his unrivalled expertise and knowledge to fuse a range of these exclusive malts together.

He then placed them in one boutique, hand crafted American white oak cask for two years to create a unique spirit which will never be replicated again.

The spirit must be nurtured and cherished long in the mouth to tease out every hidden flavour. Sweet sultanas, figs, and a caramelised topping of Seville oranges, apples, mangos and dates roll over the tongue. This is quickly followed by a wave of lingering sensations of vino dulce muscatel, marzipan, treacle toffee, soft liquorice and roasted coffee. A soft caress of truffles, walnuts and muscovado sugar on your palate brings this unforgettable fanfare to a flawless finish.

Dalmore Trinitas Presentation

Three hand crafted crystal decanters were commissioned to house the rare whisky, and these were dressed with the brand's iconic royal stag's head, an engraved neck foil and Richard's signature which were all hand made in silver by award winning jewellers.

The bottles are presented in a beautiful "cabinet" which took over 100 man hours to make, including a hidden drawer to hold the authenticity paperwork, and a key to a unique lock for the case created by London's oldest locksmith Brahma.

Display Cabinet

Each one of the three Dalmore Trinitas presentation boxes is completely bespoke. Formed and shaped by highly skilled craftsmen, they are constructed from solid English oak encased in a Macassar ebony veneer. Relatively rare in veneer form, this exceptional wood is particularly hard and dense.

Twelve individual coats of lacquer were applied to the surface and then cut back by hand after every four coats. After the final coat of lacquer was applied, the surface was then cut back using increasingly fine sand paper, finishing with a very fine grade of emery paper. Finally, the lacquer was burnished with various grades of finishing paste, until the mirror finish was achieved.

The bottom drawer uses unfinished sycamore with hand cut dovetails, and is lined with black suede. The scroll tube is hand turned out of a solid piece of Macassar ebony and finished by hand with a silver collar in the centre.

Silver Work

The design drawings were translated into solid silver pieces by meticulously carving and cutting by hand. The larger parts bear the Scottish hallmark, struck by the Assay Office in Edinburgh. This mark attests the quality of the metal, and endorses the year of manufacture.

Sterling silver was chosen because it is 925 parts pure metal, with the addition of 75 parts copper. The copper works in harmony with the silver to give it an inner strength and makes the alloy workable.

The overall purity of the metal allows a perfect finish on the surface giving the final work of art a brilliance, to reflect the quality of the whisky.

A facsimile of Richard Paterson's signature was then carefully applied to the bottle, in silver. The Dalmore stag was then hand crafted to the scale of the bottle and finished by hand with carving and filing.

The trefoil, neck sleeve and lettering have all been lovingly produced in silver with the same care and attention.

Decanters

Three crystal decanters were commissioned and specially made using hand-blown crystal of class-leading quality and clarity.

Molten, full lead crystal was heated to almost 2000 degrees before being gathered by hand, mouth blown and shaped to forge a final, beautifully sculpted piece. Truly brilliant crystal is distinguishable from others by its greater transparency, luminosity, weight and perfection. The addition of lead to the composition ensured perfect clarity, softening the glass and thereby facilitating greater precision with handcutting.

Many different processes were involved each involving hours of intricate and detailed work.

On my way to North Carolina, I discovered this sweet liquid in the Toronto International Airport Duty Free Shop. Matured in old bourbon and married in oloroso sherry casks, Highland Park created this expression strictly for the "global travel retail market."

Had I known at this little tidbit at the time I would've picked up an extra bottle!

Regrettably, the 1 litre bottle lasted me about a week and if you're fortunate enough to find it during your travels: buy two and squirrel one away.

Nose: Citrus peel, cereal, hints of smoke.

Palate: Soft and almost creamy mouthfeel flavoured by honey-sweetened malty cereal and tingling citrus with smoke arriving just before the finish.

Finish: Delicate smoke and peat are wrapped in a long-lasting, sweet and mouth-filling sherry finish.

Overall: Pleasantly light, well-balanced and smooth this whisky did me wonders on the veranda at Holden Beach, North Carolina, this past week. Terrific with pecan pie, this "Island-infused" dram kept me company on long walks on the beach at night and, of course, it is best enjoyed with a tiny splash of water to really bring out the aromas.

Highland Park discontinued the 16 yr in April of this year, so if the notes above pique your interest, act fast.

One of the crates of the Scotch whisky that was trapped in Antarctic ice for a century was finally opened Friday, Aug. 13, 2010 but the heritage dram won't be tasted by whisky lovers because it's being preserved for its historic significance. (AP / Antarctic Heritage Trust)

The Associated Press

Date: Friday Aug. 13, 2010 10:59 AM ET

WELLINGTON, New Zealand — A crate of Scotch whisky that was trapped in Antarctic ice for a century was finally opened Friday — but the heritage dram won't be tasted by whisky lovers because it's being preserved for its historic significance.

The crate, recovered from the Antarctic hut of renowned explorer Sir Ernest Shackleton after it was found there in 2006, has been thawed very slowly in recent weeks at the Canterbury Museum in Christchurch on New Zealand's South Island.

The crate was painstakingly opened to reveal 11 bottles of Mackinlay's Scotch whisky, wrapped in paper and straw to protect them from the rigors of a rough trip to Antarctica for Shackleton's 1907 Nimrod expedition.

Though the crate was frozen solid when it was retrieved earlier this year, the whisky inside could be heard sloshing around in the bottles. Antarctica's minus 22 Fahrenheit (-30 Celsius) temperature was not enough to freeze the liquor, dating from 1896 or 1897 and described as being in remarkably good condition.

This Scotch is unlikely ever to be tasted, but master blenders will examine samples of it to see if they can replicate the brew. The original recipe for the Scotch no longer exists.

Once samples have been extracted and sent to Scottish distiller Whyte and Mackay, which took over Mackinlay's distillery many years ago, the 11 bottles will be returned to their home — under the floorboards of Shackleton's hut at Cape Royds on Ross Island, near Antarctica's McMurdo Sound.

Whisky lover Michael Milne, a Scot who runs the Whisky Galore liquor outlet in Christchurch, described the rare event as a great experience.

"I just looked at this (crate) and honestly, my heartbeat went up about three paces. It was amazing," he said. "The box was like a pioneer's box with the wood and nails coming out," he said.

Although Milne said he'd give anything to have a taste of the whisky. "It is not going to happen and I am not going to get excited about it," he said. "But if there was ever an opportunity, it could be a wonderful one to have."

Nigel Watson, executive director of the Antarctic Heritage Trust, which is restoring the explorer's hut, said opening the crate was a delicate process.

The crate will remain in cold storage and each of the 11 bottles will be carefully assessed and conserved over the next few weeks. Some samples will be extracted, possibly using a syringe through the bottles' cork stoppers.

Over the next couple of days I will be posting a poll to assist the club in determining what venue we would like to hold out monthly meetings. A survey will be created that will allow all members to voice their opinions as to where we want these meetings to occur as well as solicit opinion on menu and costs associated with the dinners.

This will be posted shortly and a link created to allow you to vote. Each member will be allowed to vote only once.